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    You are in: Home / Recipes / Antipasto Pasta Salad Recipe
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    Antipasto Pasta Salad

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Chicagoland Chef du Jour's Note:

    A family favorite for years. Think color and you will have a beautiful pasta salad. Serve over a bed of lettuce and you have a complete meal. Ingredient amounts can be modified to suit your taste. Toss in some cooked chicken, and VOILA, dinner is served!

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    Units: US | Metric


    1. 1
      Prepare pasta according to package directions. Drain, rinse with cold water, cool.
    2. 2
      Prepare all veggies, cheese and meats. Slice and cut to desired size. Set aside in a medium to large bowl. Add cooled pasta to bowl. Dress with vinaigrette dressing to coat. Sprinkle with parmesan cheese. Cover and refrigerate at least 60 minutes.
    3. 3
      Before serving, add more vinaigrette as needed.

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    Ratings & Reviews:

    • on February 07, 2010


      This was a delicious salad and so colorfull. I cut the recipe in half since we were only two and it still made a whole lot. I followed the recipe except I didn't add any carrots or artichokes. This was a very filling salad with all those delicious ingredients. I made the salad the night before and then had it for lunch the next day. I just added extra dressing before serving. I had used Balsamic Vinaigrette for the dressing and it was really good. Thanks for a sharing a wonderful recipe Chicagoland Chef. This is another keeper.

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    Nutritional Facts for Antipasto Pasta Salad

    Serving Size: 1 (240 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 442.4
    Calories from Fat 129
    Total Fat 14.3 g
    Saturated Fat 6.8 g
    Cholesterol 34.2 mg
    Sodium 741.2 mg
    Total Carbohydrate 60.0 g
    Dietary Fiber 7.3 g
    Sugars 7.0 g
    Protein 19.7 g

    The following items or measurements are not included:

    balsamic vinaigrette

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